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Updated: Feb 14, 2026

Light-Controlled Fermentations for Microbial Chemical and Protein Production
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Light-Controlled Fermentations for Microbial Chemical and Protein Production

Published on: March 22, 2022

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体微生物组成和发酵变量与意大利simmental奶牛的甲生产相关

Cristina Pavanello1, Marcello Franchini1, Alberto Romanzin1

  • 1Department of Agricultural, Food, Environmental and Animal Sciences, University of Udine, Via delle Scienze 206, 33100 Udine, Italy.

Animals : an open access journal from MDPI
|February 13, 2026
PubMed
概括

高甲排放的奶牛与低排放的奶牛相比,具有不同的小肠微生物群落和发酵特征. 修改乳头微生物组为减少牛的肠道甲排放提供了一个有希望的策略.

关键词:
奶牛牛奶牛牛牛牛牛牛牛牛牛牛牛牛牛牛牛牛牛牛牛牛牛牛牛牛牛牛牛甲排放量 甲排放量甲素的多样性多样性.微生物效率的微生物效率体微生物组是体的微生物组.

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